Contents variation analysis of free amino acids, nucleosides and nucleobases in semen sojae praeparatum fermentation using UFLC‐QTRAP MS

Chai, Chuan; Cui, Xiao‐Bing; Shan, Chenxiao; Yu, Sheng; Wen, Hongmei

doi:10.1002/bmc.3985

Cited by 14 publications

(9 citation statements)

References 25 publications

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“…Gln, Arg, and Asn accounted for higher percentage than the rest of FAAs for all FMP in the whole fermentation period, and all their percentages were above 10%, while values were moderate for Val, Phe, and Tyr, and low for His, Ile, and Glu. Chai, Cui, Shan, Yu, and Wen (2017) reported that Arg and Gln were the major FAAs in semen sojae praeparatum fermentation. Cuadra‐Crespo and Amor (2010) also found that Arg accounted for half of the total AAs content in fresh pepper.…”

Section: Resultsmentioning

confidence: 99%

Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC‐MS/MS

Wang

Zhou

Ding

et al. 2020

Journal of Food Science

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Free amino acids (FAAs) participate in the synthesis of quality characteristic ingredients and taste substances in fermented minced peppers (FMPs), and they can be affected by fermentation method and time. In this study, changes in FAAs of FMP during natural fermentation (NF) and inoculated fermentation (IF) process were characterized by HPLC‐MS/MS. The results showed that a total of 20 FAAs were identified, including 8 essential amino acids (AAs), 2 semiessential AAs, and 10 nonessential AAs. Comparing with other FAAs, Gln, Arg, and Asn presented higher content in the whole NF or IF periods. The FAAs content of NF and IF samples showed similar tendency during fermentation process, which first increased and then decreased. The highest content of most FAAs in IF and NF samples was obtained on the 18‐ and 12‐day, respectively. Moreover, the FAA content in IF samples was higher than that in NF ones at the same fermentation time. The taste AAs content accounted for 23.3% to 50.0% in total FAAs, and taste activity value of bitter and umami was higher than sweet and aromatic ones. Based on principal component analysis, comprehensive analysis ranking, and heat map clustering analysis, FMP obtained by IF posed better FAAs quality than NF samples during fermentation process. Practical Application Free amino acids (FAAs) participate in the synthesis of quality characteristic ingredients and taste substances in fermented minced peppers (FMPs), and they can be affected by fermentation method and time. Changes in FAA varieties and level in FMP during natural fermentation (NF) and inoculated fermentation (IF) process were analyzed using HPLC‐MS/MS. Then, they were performed by principal component analysis (PCA), and clustered with the heat map. The results showed that FMP obtained by IF posed better FAAs quality than NF samples in the whole fermentation. HPLC‐MS/MS was a reliable and effective mean for determining the FAAs and could provide regulation guidelines for improving the quality of FMP during fermentation process.

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Section: Resultsmentioning

confidence: 99%

Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC‐MS/MS

Wang

Zhou

Ding

et al. 2020

Journal of Food Science

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“…As important hydrosoluble bioactive components, nucleosides, nucleobases, and amino acids possess multiple functions such as immunoregulation, anti‐oxidation, anticancer, obesity suppression, and blood pressure reduction . Considering multiple bioactivities and benefits for human health of these compounds, several analytical methods to detect them have been reported to assess the quality of food or medicinal materials . Nevertheless, abundance of nucleosides, nucleobases, and amino acids in different parts (all, head, body, and tail) of ASR from different regions has been rarely investigated, so that the highly efficient utilization of ASR resource is hindered.…”

Section: Introductionmentioning

confidence: 99%

Comparative analysis of nucleosides, nucleobases, and amino acids in different parts of Angelicae Sinensis Radix by ultra high performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry

Yan

Zhu

et al. 2019

J of Separation Science

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A rapid and sensitive ultra high performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry method was established and employed to determine 21 nucleosides, nucleobases, and amino acids in 60 samples from different parts of Angelicae Sinensis Radix. The established methods were validated by good linearity (r2 > 0.9937), limits of detection (0.12–77.75 ng/mL), limits of quantitation (0.31–272.13 ng/mL), intra‐ and interday precisions (RSD ≤ 4.84%, RSD ≤ 6.26%), stability (RSD ≤ 5.92%), repeatability (RSD ≤ 7.14%), recovery (91.4–103.4%), and matrix effects (0.92–1.03). Chemical comparative analysis revealed that the content of total analytes in four parts of Angelicae Sinensis Radix were different, and exhibited the order: Head (14.89 mg/g) > Body (10.15 mg/g) > All (8.22 mg/g) > Tail (6.23 mg/g). Principal component analysis showed that the samples could be classified into four groups in accord with four different parts of Angelicae Sinensis Radix. The results could provide a scientific basis and reference for the quality control of Angelicae Sinensis Radix, and may be conducive to further research on the pharmacological activities of Angelicae Sinensis Radix.

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“…More people are expected to consume SSP if the fermentation process includes quality assessment and quality control. Other studies have focused on the active ingredients in SSP, such as isoflavone [8,9,10,11], peptides [12], biogenic amines [13,14], and volatile components [15], the physiological properties of SSP such as anti-oxidative activity [16], anti-proliferative activity [17], anti-α-glucosidase activity [18] and anti-hypertensive effects [19], and species and quantities of fermenting bacteria in SSP spontaneous fermentation, such as bacterial fermentation and fungus fermentation [20,21]. However, no systematic comparison has been conducted of the active ingredients among the raw materials and the SSP products collected at different fermentation stages.…”

Section: Introductionmentioning

confidence: 99%

Simultaneous Characterization and Quantification of Varied Ingredients from Sojae semen praeparatum in Fermentation Using UFLC–TripleTOF MS

et al. 2019

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Systematic comparison of active ingredients in Sojae semen praeparatum (SSP) during fermentation was performed using ultra-fast liquid chromatography (UFLC)–TripleTOF MS and principal component analysis (PCA). By using this strategy, a total of 25 varied compounds from various biosynthetic groups were assigned and relatively quantified in the positive or negative ion mode, including two oligosaccharides, twelve isoflavones, eight fatty acids, N–(3–Indolylacetyl)–dl–aspartic acid, methylarginine, and sorbitol. Additionally, as the representative constituents, six targeted isoflavones were sought in a targeted manner and accurately quantified using extracted ion chromatograms (XIC) manager (AB SCIEX, Los Angeles, CA, USA) combined with MultiQuant software (AB SCIEX, Los Angeles, CA, USA). During the fermentation process, the relative contents of oligoses decreased gradually, while the fatty acids increased. Furthermore, the accurate contents of isoflavone glycosides decreased, while aglycones increased and reached a maximum in eight days, which indicated that the ingredients converted obviously and regularly throughout the SSP fermentation. In combination with the morphological changes, which meet the requirements of China Pharmacopoeia, this work suggested that eight days is the optimal time for fermentation of SSP from the aspects of morphology and content.

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Contents variation analysis of free amino acids, nucleosides and nucleobases in semen sojae praeparatum fermentation using UFLC‐QTRAP MS

Cited by 14 publications

References 25 publications

Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC‐MS/MS

Changes in free amino acids of fermented minced peppers during natural and inoculated fermentation process based on HPLC‐MS/MS

Comparative analysis of nucleosides, nucleobases, and amino acids in different parts of Angelicae Sinensis Radix by ultra high performance liquid chromatography coupled to triple quadrupole tandem mass spectrometry

Simultaneous Characterization and Quantification of Varied Ingredients from Sojae semen praeparatum in Fermentation Using UFLC–TripleTOF MS

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